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½ kilogram Minced Beef (Keema)
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3 Onions (finely minced)
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2 Green Chillies (Hari Mirch) (de-seeded & finely chopped)
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1 cup of Coconut, Dessiccated Coconut or Unsweetened Coconut (Khopra) (freshly grated) (if using dessicated coconut or unsweetened coconut - soak in ½ cup of water) (optional)
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12 Mint Leaves (Podina) (chopped)
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½ bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
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1 Egg (Beaten)
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Semolina (Sivaiyan) or Bread Crumbs (to coat)
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1 (¾" cube) of Ginger Root (Adrak) (finely minced)
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8 Cloves of Garlic (Lehsan) (finely minced)
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Salt (to taste)
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1 tsp. Cumin Seeds (Sufaid Zeera) (roasted & grounded)
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1 tsp. Coriander Seeds (Saabut Dhania) (roasted & grounded)
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1 tsp. Cayenne Powder
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¼ tsp. Turmeric Powder (Pisi Haldi)
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½ tsp.
Garam Masala Powder
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Black Pepper (Pisi Kaali Mirch) (freshly ground - to taste)
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2 tbsp. Soy Sauce (washed well & finely chopped)
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2 tbsp. Lemon Juice (Nimbu Arkh)
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Cooking Oil (for shallow frying)
- Mix together real well the following ingredients: beef, soya sauce, lemon juice, salt, ginger root, garlic, cumin seeds, coriander seeds, cayenne powder, turmeric powder,
garam masala,
onion, mint leaves, coriander/cilantro leaves, green chillies, coconut, black pepper and egg. (You can also blend them together to a coarse paste for a variation.)
- Form into 16-18 cutlets that are of a diameter of around 2 inches when flattened or make them 3 inches across so get around 11-12.
- Coat well with the bread crumbs or semolina.
- Heat a little oil in a pan (about a tbsp per round) to a medium high and shallow fry on low for around 5-6 minutes on each side or until they are well done. (Add a little more oil if needed).
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